Recipe: Roasted Tomato Soup
It looks like it’s an unplanned Soup Week at Wine and a Spoon. While Amanda cited the changing seasons, my reason for soup this week was a lot like my reason for the Baba Ghanouj last week, I needed to feed a visiting vegetarian.
That, plus the fact that I like oven-roasted vegetables, and this sounded really good (yep, Simply Recipes again). I didn’t get a picture of the starting ingredients because I just forgot to, but I trust you can imagine a collection of tomatoes, an onion, and a red pepper sitting on the counter. Less than five minutes later, they were prepped and in the oven. If you are patient and wait for the charring to start to happen, the peels on the veggies come off with little to no effort.
After you’ve put the peeled veggies in your food processor, don’t forget the leftover juices in the baking tray. Don’t scrape the really burnt stuff, but get the brown bits and all the juice into the processor.
Here it is, waiting for the Chipotle.
And here is the Chipotle. Now the magic happens in the processor.
What the HECK?!?!?! Why, when I’ve posted more than once about the ease of making stock and the huge increase in flavor available from homemade stock, why oh why is there a box of store-bought stock in this picture? Well, let me tell you why; no labels, that’s why. I failed to label my stock because of course I’ll always remember where the vegetable stock is and where the non-vegetable stock is.
The result of that awesome decision is that I pulled and defrosted a delicious two-cup portion of smoked turkey stock for my vegan Roasted Tomato Soup, and now I’m not even sure if I have any vegetable stock left in the freezer. So I gave in and bought some of Emeril’s totally all natural organic smugness-in-a-box stock, just this once. From now on, everything gets a label.
We served the soup with hummus from a Wine and a Spoon recipe and sourdough bread (toasted and otherwise) from Wildflower Bread Company. It was delicious. And GEEZ, I just noticed that along with our tastefully presented home-cooked meal, the picture shows our cat, ass-first, sitting on the dinning room table not six inches from our food. I’d like to assure you that this is not our standard operating procedure, the cat does not sleep on the dining room table while we’re eating, but you probably wouldn’t buy it.
Maybe I should just do close-ups from now on.
I garnished the soup with some fresh basil and sour cream. The sour cream keeps the meal from being Vegan, but it’s a great addition. And really, I think we can all agree that a meal just isn’t a meal unless an animal is at least inconvenienced at some point, right?
Rating: This is an excellent light supper, with plenty of taste and heft, if you pair the soup with a good crusty bread. We gave it 4 glasses. I bet if it actually had been cold outside, we’d have served the soup in big mugs and had it out on the deck while wearing fleece vests. *Then* it would have received 5 glasses.